YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Green Beans and Brown Rice
Pan-seared wild salmon served over nutty brown rice and steamed green beans, finished with a bright squeeze of zesty lemon.
INGREDIENTS
6.7 ounces Wild Coho Salmon
1/2 cup Cooked Brown Rice
1 cup Fresh Green Beans
1 teaspoon Avocado Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Prepare the brown rice according to package directions or use pre-cooked rice for efficiency.
Trim the ends of the fresh green beans and steam them for 5-7 minutes until they are bright green and crisp-tender.
Pat the salmon fillet completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Heat the avocado oil in a non-stick or cast iron skillet over medium-high heat until shimmering.
Place the salmon in the pan skin-side up and sear for 4 to 5 minutes until a golden-brown crust develops.
Carefully flip the salmon and continue cooking for 3 to 4 minutes until the fish flakes easily with a fork.
Serve the seared salmon over the brown rice and steamed beans, finishing the plate with a fresh squeeze of lemon juice.